Pesarattu (Green Gram Crepe)
Ingredients
- 300 gmung beans (soaked)
- 50 gWhite rice (soaked with the beans)
- 2 pcHot chili pepper (stemmed)
- 1 tspCumin seeds
- 1 tspGray sea salt
- 1 pinchasafoetida
- 1 tspGinger powder
- 1 pcOnion (finely chopped)
- 1 pcFresh cilantro (chopped)
- 4 tbspPeanut oil
- 15 gFresh ginger (peeled and chopped)
Method
A lacy, chlorophyll-green crepe with edges that crackle with every bite. The smell of toasted pulses mingles with the heat of green chili and the woody aroma of cumin.
- 1
Wash the mung beans and rice in clear water. Soak them in a large volume of water for at least 4 hours. The grains should double in size and crush easily under a fingernail.
- 2
Drain the grains. Blend them with chilies, cumin, salt, asafoetida, and ginger, adding a little water. The batter should be smooth and coat the spoon without being runny.
- 3
Heat a greased flat pan. Pour a ladle of batter in the center and spread it in a spiral motion outwards. Sprinkle with onions and coriander. When the edges loosen and turn golden, fold in half.
Frequently asked questions
How do you get this dish right?
- Wipe the pan with a damp cloth between each crepe to lower the temperature and spread the batter more easily.
- The batter should not ferment: blend and cook immediately to keep that vibrant green color.
How long does this dish keep?
The batter keeps for 48h in the fridge. Crepes must be eaten straight from the pan to maintain their crispness.
